Dishes of horse mackerel

Contains more omega-3 (general reserve of fat to 15-20%). He is also a good source of vitamins D and B12.
Implement a fresh horse mackerel and frozen. Used to make high-quality canned (in oil and tomato sauce). Part of the catch is smoked or hot smoked and salted cold way.
Ear of the horse mackerel
  • mackerel - 170g
  • Potatoes - 200g
  • Carrot - 30G
  • Onions - 30g
  • parsley - 15g
  • Butter - 10g
  • parsley or dill - to taste
  • bay leaves - to taste
  • peas, black pepper - to taste
  • salt.
Of the heads and food waste with the addition of onions, parsley root, bay leaf and black peppercorns to cook the broth and strain. In the boiling broth to put diced potatoes and lightly toasted, finely chopped parsley root, carrots, onions, and cook 15 minutes over low heat. Add pieces of fish without skin and bones, salt, bay leaf, peppercorns and continue to cook for 10-15 minutes until cooked fish. When a table soup sprinkled with chopped parsley or dill.
Mackerel and cheese
  • Mackerel in oil - 50 g
  • hard cheese (Dutch) - 50 g
  • 1 clove of garlic.

Pieces of fish mash until smooth, add the finely grated cheese, crushed garlic, mix well, put in a salad bowl and garnish with slices of cheese.

Sliced
  • 500 g of frozen mackerel, horse mackerel or bonito
  • 250 g of onions
  • vinegar, black pepper, salt, sunflower oil

Fresh-frozen mackerel, horse mackerel or bonito cut with a sharp knife into thin plates. Fill all the vinegar, sunflower oil, salt and black pepper to taste. Submit to the table immediately, without giving a fish how to thaw. Do not worry - the fish is not raw, cooked in vinegar. For fans of acute food is truly heavenly delight! Stroganina can be done from frozen beef.

Mackerel "smoked"

Mackerel, salt, spices, garlic, sunflower oil.

Of frozen horse mackerel have cut off the head, remove the insides, salt and pepper, brush with "pressure" of garlic (optional), rub the fish with oil and put in some pot, too, oiled and put in oven for 20-30 minutes, the temperature of 180 - 200 degrees. It turns out very tasty and tender fish. Fish can be wrapped in parchment, but not necessarily.

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